Bakehouse Burger Buns
- Feb 19
- 2 min read
Updated: Apr 28
Versatile, bakery-style buns designed for sandwiches, sliders, or hot dogs. Light in texture with gentle structure, they bake evenly and hold their shape without heaviness.
Forage Baker's Notes
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible. If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser bun, while spooning may under-measure. This dough firms quickly after resting — brief kneading is sufficient.
Shape determines structure: flatter for sandwich buns, rounded for taller buns, elongated for hot dogs.
Store in plastic for a softer crust or paper for a drier finish.
Ingredients
Makes 6–8 large buns or 12 slider buns
2⅔ cups (333g) Artisan Bread Flour
1 cup (240g) egg whites
1½ cups (360g) room temperature water
2 tsp (10g) apple cider vinegar
Instructions
Preheat oven to 350°F. Line a sheet pan with parchment.
In a large bowl, combine egg whites, water, and vinegar.
Add Artisan Bread Flour and mix until fully combined.
Cover and rest 3–5 minutes.
Knead gently for about 40 seconds until the dough tightens.
Divide into 6–12 portions, depending on desired size.
Shape into smooth balls. Flatten slightly for sandwich buns, keep rounded for taller buns, or roll into short logs for hot dog buns.
Place on prepared pan and bake about 30 minutes, or until lightly golden with firm tops.
Loaf Notes
Re-crisp in a 400°F oven for 8–10 minutes if desired.
Refrigerate 7–10 days or freeze up to 1 year.
From the Forage Kitchen
Made with gluten-free Artisan Bread Flour — crafted to organic standards, designed for balanced structure, and everyday heritage baking.
